# What You’ll Need:
→ Pasta & Protein
01 - 10.5 oz short pasta (penne, fusilli), gluten-free optional
02 - 7 oz pea protein crumbles or chunks
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup frozen peas
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach leaves
→ Sauce & Liquid
08 - 3 cups vegetable broth
09 - 1/2 cup unsweetened plant-based cream (oat or soy)
10 - 1/2 cup prepared green pesto (vegetarian, store-bought or homemade)
11 - 2 tbsp grated Parmesan or vegan alternative
12 - 1 tbsp olive oil
13 - Salt and freshly ground black pepper to taste
# Directions:
01 - Heat olive oil in a large deep skillet or pot over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened. Add minced garlic and cook for 1 additional minute.
02 - Incorporate pea protein crumbles and cook for 2 minutes until lightly browned.
03 - Add pasta, vegetable broth, and plant-based cream to the pot. Stir thoroughly and bring to a boil. Reduce heat to medium-low and simmer uncovered for 8 to 10 minutes, stirring frequently.
04 - Stir in frozen peas, cherry tomatoes, and prepared pesto. Continue cooking for 5 to 7 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed.
05 - Add baby spinach and grated Parmesan or vegan cheese. Cook for 1 to 2 minutes until spinach wilts and sauce attains a creamy consistency.
06 - Adjust seasoning with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional Parmesan if desired.
